Serves 4


  • 1 poblano chile
  • 1  jalapeño chile
  • 1 tsp. olive oil
  • 8 ounces white cheddar cheese, grated
  • 1/2 cup finely chopped cilantro
  • 1/3 cup crème fraîche or sour cream
  • 1/4 cup cream cheese, room temperature
  • 4 tsp. fresh lime juice
  • 1 tsp. kosher salt 
  • Crackers, crostini or Belgian endive petals for serving

  • Directions

    Total time: 25 minutes

    Preheat broiler. Line a large baking sheet with aluminum foil.

    Place chilies on prepared baking sheet and toss with oil. Broil chilies, turning as needed, until charred all over and tender, about 12 minutes for poblano and 7 minutes for jalapeño. Set chilies aside to cool slightly. Remove seeds, stems, and skins from chilies and finely chop flesh.

    In bowl of an electric stand mixer fitted with paddle attachment, mix chopped chilies, cheddar cheese, cilantro, crème fraîche, cream cheese, lime juice, and salt on medium speed for 2 to 3 minutes or until well blended.

    Serve chilled or at room temperature alongside desired accompaniments. The spread can be made up to 1 day ahead, covered and refrigerated.


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